The Chemistry of Food and Nutrition

^{A. W. Duncan was a British chemist and Fellow of the Chemical Society (F.C.S.), known for his educational contributions in popularizing scientific understanding of nutrition and food chemistry during the late 19th and early 20th centuries. His work combined scientific rigor with practical insights, helping to bridge the gap between laboratory knowledge and everyday dietary practices. The Chemistry of Food and Nutrition remains his most notable publication, respected for its clarity and foundational value in early nutritional education.}